Ok, so I have a sweet tooth. Nothing that comes as a shock to anyone, I don’t think…. 😀 And where does it say that you have to eat summery things in summer and comfort foods in winter? I missed that email! Sometimes you need a little bit of comfort, after all our summers aren’t all sunshine and heat. It has been known to rain on and off.
These are delicious both warm – straight from the oven or cold (served with or without a sploge of cream…) with, as shown, a spoon or two of custard. And yes the recipe makes 12 cupcakes, and you could have just one, but they are small enough to have 2…
Preheat the oven gas 5, electric fan 160c, 180c and place a small water bath on the bottom shelf keep the oven cavity moist whilst baking.
Line a 12 hole cupcake tray with your chosen cupcake case.
- 24 teaspoons of golden syrup
- 160g soft butter
- 80g caster sugar
- 80g golden syrup
- 3 eggs
- 160g gluten free self raising flour
- 3 tablespoons of milk
- 1/2 teaspoon baking powder
Using the 24 teaspoons of golden syrup, place up to 2 teaspoons of this into each cupcake case. Then prepare the batter.
Beat the butter, syrup and caster sugar together until light and fluffy, then beat in the eggs one at a time. If the mix curdles beat in a little of the flour.
Fold in the flour and baking powder and loosen with the milk, pour into the prepared cases and bake for about 20 – 25 minutes or until an inserted skewer comes out clean.
Remove the cupcakes from the oven and allow to cool a little – if eating hot or warm – remember the syrup will be hot, hot, hot. Otherwise allow to,cools before enjoying.
Remember the water bath in the oven will be VERY hot, so allow this to cool completely before removing from the oven.
If eating hot (with custard) the cupcake case will peel off easily, cold it’ll need a bit of help to scrap out the syrup.